1. Prepare materials: garlic, water, soy sauce, sugar.

2. Operation steps:

1. Select fresh garlic of medium size, wash and remove the roots, brush off the outermost layer of old skin, and then arrange the garlic layer by layer. In a small tank, add a layer and sprinkle a layer of salt (60 grams of salt for 5 kilograms of garlic). Finally, add water to the tank, add 150 grams of water for 5 kilograms of garlic. The purpose of adding this small amount of water is to help the salt dissolve quickly.

2. Refill and change water. After 12 hours, add clean cold water to the tank. The water should cover the garlic, change the water after three days, and then change the water once a day for 7 consecutive days. This will remove the spiciness from the garlic.

3. Add sugar and soy sauce. If you want a fresh color, add less soy sauce, or you can leave it out, depending on your preference.

Take the garlic out of the jar and put it into a basin, and rub the sugar evenly on the garlic with your hands. Then put the garlic into a jar or jar, and sprinkle some sugar on each layer (the total amount of sugar is based on the ratio of 250 grams of sugar for 0.5 kg of garlic). Finally, pour a small bowl of cooked salt water and a small amount of vinegar into the jar. (The cooked brine must be cold boiled water. Add 35 grams of salt to 50 grams of water to achieve its concentration, and add 50 grams of cooked salt water to 500 grams of sugar garlic).

4. Sealing. Seal the mouth of the altar with two layers of gauze, tie it tightly with a rope, and place it in a cool place indoors. It can be consumed within 5 days.

5. The jar for pickling candied garlic should be clean and free of oil, otherwise the garlic will easily rot and deteriorate.